Sauteed brussels sprouts with basil and pine nuts
1
Points®
Total time: 22 min • Prep: 15 min • Cook: 7 min • Serves: 8 • Difficulty: Easy
This fresh take on Brussels sprouts will delight your holiday meal guests and breathe new life into you weeknight meals. Ready in only 20 minutes, this recipe feeds a crowd of 8 with hints of fresh basil and tangy lemon. Perfect for the Thanksgiving table, this dish features shredded Brussels sprouts, a preparation that dramatically reduces the cooking time. The toasted pine nuts bring a mildly sweet and toasted nutty crunch to the recipe. Try this preparation on small broccoli florets for an easy variation. Both versions will accompany roasted chicken, turkey, pork, beef and fish alike.
Ingredients
Brussels sprouts
2 pound(s), trimmed and outer leaves removed
Unsalted butter
1 Tbsp
Shallot
3 medium, minced
Fresh basil
¼ cup(s), chopped
Fresh lemon juice
2 Tbsp
Kosher salt
2 tsp
Black pepper
¼ tsp
Pine nuts (unsalted, raw or dry roasted, no sugar added)
3 Tbsp, toasted and chopped
Instructions
1
Shred Brussels sprouts in batches in food processor.
2
Melt butter over medium-high heat in large heavy nonstick skillet. Add shallots and cook, stirring frequently, 1 minute. Add Brussels sprouts and cook, stirring, until just slightly softened, about 5 minutes. Stir in basil, lemon juice, salt, and pepper. Transfer to serving bowl and sprinkle with pine nuts.
3
Serving size: about 1 cup
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.